The girls LOVE cheese enchiladas. Whenever we go to Mexican restaurants that is what they get and they eat it ALL. Since they never seem to like any of my enchiladas very much I decided to try and make the kind they prefer. I found this website, Delicious Mexican Recipes, and used this one as a guide. You don't really need much of a recipe for cheese enchiladas I realize, but these were restaurant good (in my opinion :-). The girls, of course, didn't eat them as well as they do at the restaurants, but what can you do?

Directions:Heat the vegetable oil in a frying pan on medium heat.Using tongs, dip two corn tortillas at a time into the hot oil. When the tortillas start to bubble, lift and dip them into the oil 3 times fairly quickly.The goal here is to make the tortillas soft. If the tortillas are left in the oil too long they will get hard and be difficult to roll. If that happens just toss them out and start over.Okay, back to dipping the tortillas 3 quick times in the oil. Once you do this, dip the tortillas into hot enchilada sauce to coat. Now put the tortillas on a plate to cool one minute.Add a hand full of the grated cheese and sprinkle some onion down the center of one tortilla and roll it. Do this by grabbing one end of the tortilla and bringing it 3/4of the way over to the other end. Tuck and roll the tortilla.Pick up the cheese enchilada with your fore fingers on the bottom where the seam is. Let your pinky fingers cover the ends of the enchilada to keep the cheese from falling out while you move it to an oven proof dish.With a little practice you will be a pro in no time at this.Using a ladle, pour hot enchilada sauce over the top of the cheese enchiladas and let plenty of sauce run down the sides. Remember, the sauce is what makes it!Sprinkle more cheese and onion on top in the desired amount.